Comments on: Parkin Cake for Guy Fawkes Night https://culinaryginger.com/parkin-cake/ Authentic Recipes, Honest Ingredients Tue, 28 Jan 2025 19:29:19 +0000 hourly 1 By: Janette https://culinaryginger.com/parkin-cake/#comment-77120 Fri, 22 Nov 2024 19:31:27 +0000 https://culinaryginger.com/2014/07/parkin-cake.html#comment-77120 In reply to Kirk Vasilyev.

I’m sorry this happened to you. I just made the cake today and it turned out perfectly. I can only think that since the steel oats are heavy, they sank to the bottom. Always make sure they are coated in the flour first before adding to the batter as I suggest in the recipe.

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By: Kirk Vasilyev https://culinaryginger.com/parkin-cake/#comment-77096 Thu, 21 Nov 2024 23:30:25 +0000 https://culinaryginger.com/2014/07/parkin-cake.html#comment-77096 Tried making this but all the steel oats settled at the bottom. Taste good. But where did I go wrong.

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By: Annie Wright https://culinaryginger.com/parkin-cake/#comment-70423 Sat, 06 Jan 2024 06:38:55 +0000 https://culinaryginger.com/2014/07/parkin-cake.html#comment-70423 My Aunt always made this prior to our visit. My family came from Lancashire in the 1920/30’s and brought a lot of their traditions with them. I haven’t tasted Parkin for at least 70 years. I remember not liking it much at that time, but I’m going to make one and see if my tastes have changed. 

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By: Janette https://culinaryginger.com/parkin-cake/#comment-70110 Tue, 28 Nov 2023 23:48:33 +0000 https://culinaryginger.com/2014/07/parkin-cake.html#comment-70110 ]]> In reply to Bridget Wieghart.

It’s not mandatory to wait 5 days, the cake is just better because it becomes softer the longer you leave it. Enjoy 😊

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